Espresso Macaroons

2 oz Unsweetened chocolate

-squares 14 oz Sweetened condensed milk

3 1/2 oz Flaked coconut

3/4 c Walnuts, coarsely chopped

2 ts Instant espresso/coffee

-powder 3/4 ts Almond extract

1/4 ts Salt

In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently. Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed. Preheat oven to 350 degrees. Grease 2 large cookie sheets. Drop mixture by tablespoonfuls, about 1 inch apart, on cookie sheets. Bake 12 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container to use up within 2 days. Makes about 3 dozen -----